夏日生果入饡——冰品篇

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<td valign="top"><p></p><p>繼之前的甜品篇後，不少blogger亦設計了冰凍至極的冷凍雪葩，更有果油及糖漬物作配襯，是飯後的一道清泉。先看看Yen設計的紅菜頭檸檬蜂蜜雪葩。</p><br>
<p><a href="http://prochats.she.com/yen-chan/2011/06/21/%e7%b4%85%e8%8f%9c%e9%a0%ad%e6%aa%b8%e6%aa%ac%e8%9c%82%e8%9c%9c%e9%9b%aa%e8%91%a9/">紅菜頭檸檬蜂蜜雪葩製法</a></p><p></p></td>
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<td valign="top"><p></p><p>Yen更帶來多兩換雪葩，包括荔枝及熱情果。</p><br>
<p><a href="http://prochats.she.com/yen-chan/2011/06/24/%e8%8d%94%e6%9e%9d%e9%9b%aa%e8%91%a9/">荔枝雪葩製法</a></p><br>
<p><a href="http://prochats.she.com/yen-chan/2011/06/22/%e7%86%b1%e6%83%85%e6%9e%9c%e9%9b%aa%e8%91%a9/">熱情果雪葩製法</a></p><p></p></td>
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<td valign="top"><p>飯後來一杯果酒作餐後酒，可令暑氣全消。Jenny就為大家設計了檸檬果酒。<br><br><a href="http://prochats.she.com/jenny-cheung/?p=199&amp;">檸檬果酒製法</a></p></td>
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<td valign="top"><p></p><p>送酒的小食又怎可或缺？以糖漬無花果來送酒，多吃也不怕肥。</p><br>
<p><a href="http://prochats.she.com/jenny-cheung/?p=200">糖漬無花果製法<br></a></p><p></p></td>
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